Beef Mince Enchiladas

Charmaine Lu -
  • 2 tsp olive oil
  • 1 chopped onion
  • 400g beef mince
  • 2 crushed garlic cloves
  • 2 tsp each oregano, ground cumin and smoked paprika
  • 1 tsp chilli powder
  • 2 tbsp tomato paste
  • 400g tin of chopped tomatoes
  • 400g tin of black beans, drained
  • 8 flour tortillas
  • 100g grated cheddar
  • 1 beef stock cube
  • Fry the onion in the oil for 8 mins to soften, then stir in the beef mince and fry until browned. Stir in the garlic, cook for 2 mins, then add the cumin, oregano, paprika and chilli to cook for a minute more. Add the tomatoes, black beans, a can of water, the stock cube and the tomato paste. Stir well and simmer for 30 mins to thicken, then remove from the heat and set aside.
  • Heat the oven to 200C. Lay out the flour tortillas and spoon about an eighth of the beef mixture into the centre of each one, before folding in the sides to enclose the filling. Arrange, seam-side down, in a roasting tin, tucking the enchiladas snugly against each other. Scatter with the cheese and bake for 20 mins or until the cheese is golden and melted, then serve with your choice of sides.
45 mins
4 serving